End of the training “Dairy Products High in Fat”

LAHORE: A 5-day practical training course on “High Fat Dairy Products” concluded on Saturday at the University of Veterinary and Animal Sciences (UVAS).

AVU Vice-Chancellor Prof. Dr. Nasim Ahmad presided over the closing ceremony and distributed certificates to participants, while Project Director Dr. M Junaid and 15 participants/professionals from across the country, public/private sector dairy industries were present.

Prof Dr Nasim Ahmad said there is a strong need to work on food safety and sanitation to control food waste to meet the needs of a growing population in Pakistan. The objectives of the training were to introduce the concept and processing of high fat dairy products to the public for added value in dairy enterprises and also to introduce the status and types of high fat dairy products in Pakistan.

Various aspects were discussed during the five-day training related to the global status of high-fat dairy products and their comparison with the current situation in Pakistan, determining the composition of butter and oxidation in cream in butter and ghee, introduction to the method of separating cream from milk, the process involved in cream such as pasteurization and sudden cooling, sensory evaluation of fat products, determination of adulteration of vegetable fats in cream, butter and desi ghee, production of ice cream and market scope of frozen and high fat dairy products, etc.

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